Twice Baked Stuffed Potatoes
Potatoes, Bacon, Cheese
of bacon; cooked and chopped
salt and pepper
chopped chives; optional
Bake the Potatoes
Rub the potatoes with oil and then generously sprinkle them with salt and pepper.
Wrap them in aluminum foil and bake in a hot 425 degree oven until a knife can go through them easily.
Prepare the Filling
Once the potatoes have cooled enough for you to handle them, slice them in half and scoop out most of the potato flesh being careful not to break the potatoes.
Using a potato masher, mash the potatoes but don't go crazy trying to get all the lumps out.
Add the milk, sour cream, salt and pepper and mix until everything is combined with the potatoes.
Stir in the bacon and cheddar cheese.
Stuff the Potatoes
Spoon the mixture into the scooped out potato shells.
Place the potatoes in a baking dish and bake in a hot 425 degree oven for another 10 to 15 minutes or until heated through and then under the broiler for just a minute or two.
Once the potatoes have been stuffed, place them on a baking tray that's been lined with aluminum foil.
Place the tray in the freezer to flash freeze the potatoes for about 30 minutes.
Remove the potatoes from the tray and place in a freezer safe container or plastic bag.
Keep the potatoes in the freezer for up to 3 months.